Spinach-Stuff Pasta Shells

Now, if you've been reading along, you'll remember that in my last post, I mentioned my husband doesn't like ricotta and spinach in his lasagna. That's fine enough. What's funny, is that he had no qualms about eating this dish the first time I made it. Is it really any different than having lasagna with ricotta and spinach? Nope. Men: can't live with em, but they sure are funny.

Adapted from the Betty Crocker Cookbook

Ingredients:

* 12 jumbo shell macaroni
* 1  10-oz package frozen chopped spinach (I used big handfuls of the fresh stuff- be sure to take the stems off and chop it nice and fine!)
* 2 eggs
* 1  8-oz package of shredded italian cheese blend
* 1 cup ricotta cheese
* 1  26-32 ounce jar of pasta sauce (or make some of Mama Sue's lasagna sauce mentioned below!)

To Do:

* Cook pasta according to box. Drain and rinse pasta with cold water. Set aside.
* If using frozen spinach, drain the thawed spinach, press out excess liquid
* For filling: beat eggs and stir in spinach, 1 1/2 cups italian cheese blend, and ricotta cheese
* Spoon mixture into each jumbo shell- stuff them nice and full! Place filled shells in a 2-qt baking dish. Pour pasta sauce over the shells.
* Bake, covered, in oven at 350F for about 40 minutes or until heated through. Sprinkle remaining 1/2 italian cheese blend on top before serving!

Sidenote: These shells are so delicious looking you will be tempted to grab 6 or 7 on your plate. Don't forget, they are super filling and rich- Chris and I were only able to eat 2-3 a piece!